I first saw this recipe years ago in a gourmet seed catalog, tried
it and
loved it!
I've made it many times ever since, it is my favorite pasta recipe.
Freshly cooked green beans are delicious to use, however, I have used canned which are equally as good.
I love the crunch and flavor toasted walnuts add along with dill weed and cayenne pepper,
they are delicious together,
this salad is great to serve for lunch and barbecues or just
anytime... it is that good!
Green Bean
Pasta Salad
recipe
and photograph by www.finedinings.com
Serves 4 - 6
8 ounces Rotini corkscrew pasta, cooked, drained
1 cup walnuts, coarsely chopped
1 cup diced ham, or smoked turkey or smoked beef sausage
4 scallions, thinly sliced
2 tablespoons fresh parsley, roughly chopped
1 tablespoon dried dill weed
1/8 teaspoon cayenne pepper, I use more
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
Salt, to taste
Parsley sprig, garnish
3 cups green beans, cooked, cut 1-inch
Prepare Rotini corkscrew pasta according to instructions; drain, rinse several
times with cold running water and drain well. Put into a large bowl and
set aside. Toast the walnuts under the broiler for 2 to 3
minutes. Can be made ahead at this point.
Add the ham, scallions, parsley, dill weed and cayenne pepper to the bowl and mix well.
In a small bowl whisk together the olive oil and
vinegar until emulsified. Pour over the salad tossing lightly;
taste for seasoning, add more salt and additional cayenne if desired. Fold in green beans and serve immediately with parsley sprigs for garnish.
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Wine
recommendation: Pinot Gris; Chardonnay |
